KOSHER COOKIE BUTTER RECIPES

Steps:

• 1. Break up cookies a bit and place into the food processor fitted with the metal  blade. Process until cookies are almost all pulverized.  2. Add oil, sugar, and  water and mix until you have a creamy consistency. Store in the fridge. TIP: To make the now-trending speculoos cookie butter, add 1 tablespoon pumpkin  pie spice to the cookie butter when processing. Recipe originally published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now. Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.

Steps:

• Base Cookie Dough Whisk flour and baking soda in small bowl to mix. Beat butter, peanut butter, granulated and brown sugars and salt in a large mixer bowl until creamy. Add eggs and vanilla; beat until mixed well. Reduce mixer speed to low; gradually mix in the flour mixture. Divide dough into thirds; place each third in a medium bowl.   Peanut Butter Cup Cookies Preheat oven to 350°F. Roll dough into 24 balls (about 1 inch or 1 tablespoon). Place in a greased mini muffin pan. Bake for 10 minutes. Remove muffin pan to a wire rack and immediately push a peanut butter cup into each cookie so that the peanut butter cup is even with the top of the cookie. Sprinkle with sea salt, if desired. Let cool in the pan 20 minutes. Loosen edges with a knife; remove from pan. Cool completely on rack.   Peanut Butter Marbled Cookies Preheat oven to 350°F. Fold hazelnut spread into 1/3 cookie dough, leaving dark streaks throughout. Be careful not to over mix. Roll dough into 24 balls (about 1 inch or 1 tablespoon). Place on parchment-lined baking sheets, spacing 2 inches apart. Dip the tines of a fork into sugar. Press each ball down in a crisscross pattern with the fork, dipping the fork in sugar for each cookie. Bake for 10 to 12 minutes or until edges are just starting to brown. Remove to wire racks; cool completely.   Peanut Butter & Jam Thumbprint Cookies Preheat oven to 350°F. Roll dough into 24 balls (about 1 inch or 1 tablespoon); roll in peanuts to coat. Place on parchment-lined baking sheets, spacing 2 inches apart. Bake for 3 minutes. Pull baking sheets out of the oven and using the back of a small spoon or a melon baller, press an indentation in the center of each cookie, about 1/2 inch deep and 1 inch wide. Spoon about 1/2 teaspoon preserves into each center. Return to oven; bake 8 minutes longer. Cool on baking sheets on wire racks 1 to 2 minutes to firm slightly. Sprinkle additional peanuts over preserves while cookies are still warm. Remove to racks; cool completely.   Cook’s Tip Always cool the baking sheets before baking more cookies. A hot baking sheet will melt the dough and cookie edges may burn or cookies can lose their shape.